Our Tagliolini in Vescica
Very finely slice-onions and anchovies, or sardines, slowly dissolved in extra-virgin olive oil, smoked butter, the bladder that replaces the traditional paper, everything is combined with the rough and porous surface of the egg pasta, which well retains the sauce and enhances its flavour.
"Tagliolini in vescica" is a reinterpretation of "Bigolo in sauce", a typical recipe of the Venetian tradition, revisited, prepared and served with the experience of Chef Schifferegger.
It was made by hand in all the houses once, with durum wheat flour mixed with soft wheat and water, often with the addition of whole-wheat flour.
In the Veneto region, the bigoli in sauce is the first dish par excellence of the days of abstention, as Christmas Eve, Good Friday and Ash Wednesday.
Their realisation is, however, so simple, and the result is so excellent, that in almost all the Venetian restaurants it is easily found in the daily menu.
The dish is available at Acquerello Restaurant.